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Description
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. russet potatoes
- 1/2 cup whole milk (and more for correcting)
- 1/2 cup butter
- 1 tsp. salt
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Directions
- Peel and cut russet potatoes in small chunks. (They cook faster if not in too big of hunks).
- In a large pot, cover potatoes with water about ½ inch form the top. Simmer potatoes until they are tender.
- Drain then add about ½ cups whole milk and mix with a hand mixer.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol65mg22% |
Sodium780mg33% |
Potassium990mg28% |
Protein6g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A15% |
Vitamin C25% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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